LOVE YOUR BODY WELL
- These are perfect for Easter brunch! - They're great for a crowd or to meal prep. - They're quick & easy to prep!
Begin peeling the eggs, discarding the shells and placing the peeled eggs on a cutting board.
Slice eggs in half. Over a bowl, gently squeeze the eggs to remove the yolk, taking care not to break the whites. Place the hollowed out whites covered in the fridge until ready to fill.
Using a fork, mash the yolks into a uniform texture with no large lumps. Add the pickled jalapenos, mayo, hot sauce, mustard, pickle juice, pepper and salt to the bowl. Mix until combined and chill for 1 hour.
Using a rubber spatula, transfer the mixture to a piping bag without a tip. Begin to fill each hollowed out whites with the yolk mixture and place on a plate. Repeat until all the eggs are filled.
Garnish each egg with a jalapeno slice and, if using, a sprinkle of finely chopped cilantro. Store covered in the fridge for at least 30 minutes before serving.